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  1. I’m curious…what is the yield for this recipe after you add the water back in if you were to use it just for dish soap? With 5 cups of water getting you to the “right” consistency, I’m guessing it’s around half a gallon? Or would you store it at this strength and then cut it with more water to use it for dish soap? Thanks!

    1. I ended up with just under a gallon the last time I made it. Once I get it to the consistency I like, I usually don’t dilute it any further. If someone prefers a thinner dish soap, they could absolutely add a bit more water when using it, but I store and use it at that strength.

    1. Great question! True soap itself is naturally self-preserving because of its high pH, so technically you don’t have to add a preservative.

      That said, since this recipe is diluted with water, I always recommend making smaller batches and using it within a few weeks. If you want a longer shelf life, you can add a preservative made for high pH products, but for most home use, just keeping everything clean and making it fresh works great!

    2. I will add homemade colloidal silver. I’ve done this with lotions and creams. It is a natural preservative.

  2. Do you use this just as it is for dish soap? Or is there another recipe for that? Also for body soap? Do you have a recipe you would recommend? Thank you!

  3. Can you use used olive oil after straining it for this recipe? Just want to see if I can repurpose used oil instead of trashing it.

    1. I love that you’re looking for a way to use it up! Used olive oil can be made into soap, but I’d stick with fresh olive oil for this Castile soap recipe. Straining takes out the food bits, but cooking changes the oil itself. If you want to repurpose it, I’d look for a soap recipe specifically written for used cooking oil.

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